pierce



Nov. 29, 1938. A. R. PIERCE 2,138,556

POT TYPE OF RANGE Filed June 22, 1957 3 Sheets-Sheet l- @a 'la @0 f Y l 1 Mll 5@ Ji J6 A 6.3 J9 J4' 6J JZ J7 l E L96 gy @a as 5, 0 63 c @-7 I Ja 1] @.9 ..4

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Nov. 29, 1938.V A. R. PIERCE 2,138,556

POT TYPE OF RANGE Filed June 22, 1937 3 Sheets-Sheet 2 NOV. 29, 1938.v A Rf MERCE 2,138,556

POT TYPE OF1 RANGE Filed June 22, 1957 3 Sheets-Sheet 3 Patented ev., 29, i933 narran stares lP'll TYPE 01E' RANGE Ambrose R. lPierce, Lorain, Ghia, assigner te American Stove ompany, St. lLcuis, Mio., a cerpcration ci New Jersey Application .lune 22, i937, Serial No. 149,75?

6 Claims.

This invention relates to improvements in ranges and is directed more scically and primarily to a range using a liquid hydro-carbon as a fuel which is burned in a pot type burner the i) heat from which is lutilized in heating the cooliing top of the range and the adjacent elevated oven which is remote tc the burner.

The primary object of the invention is to provide a range of the class and type above described which is unusually highly eicient in operation because of the numerous novel features of construction and design incorporated in its make-up.

Another and further object of the invention is to provide a range particularly and especially designed and constructed to have its cooking top and oven heated by a liquid hydro-carbon fuel burned in a pot type burner.

Another and further specific object of the invention is the provision and the utilization ci a novel and improved flue arrangement for the pot type burner whereby the eciency of the burner is increased over those burners now lznown and in use.

Another and still further object oi the invention is the complete insulation of the cooking top box or iiue whereby the greatest possible heating effect of the hot gases generated by the burner are delivered to the cooking top.

Another and still further specic object of the invention is the novel iuing and insulating arrangement of the oven.

A still further object oi' the invention is the provision of a non-vented oven.

A still further object of the invention is the provision of a 'flue arrangement whereby the cooking top and oven of the range are eiciently and adequately heated yet any downward flow of line gases from the time they are discharged from the burner is obviated.

vA still further object of the invention is the provision of what l have termed a stream line `iiue outlet .passagewayin connection with the oven.

Other further specific objects, novel features of construction and improved results oi the range builtin accordance with the present invention will appear in more detail from the following description when read inthe light of the accompanying drawings.

50 In the drawings:

, Fig. 1 is a longitudinal vertical sectional view through the range.

Fig. 2 is a transverse vertical sectional View throughthe cooking top portion of the range, the

55 oven and splash back being shown in full lines.

(Cil. 3126-44) Fig. 3 is a detail perspective view of the oven, a portion of the oven being broken away and being shown in section and the oven top Outer plate being removed to better illustrate theconstruction of the oven flue.

Fig. l is a detail rear view of the ue bor. at the back of the range.

Referring now to the drawings which illustrate a preferred and practical embodiment of the in vention and in which like parts are designated by similar reference numerals throughout the description, it will be seen that a frame-work is utilized in forming the lower part or portion of the range and that this frame-work is made up i of angle irons 2 and 3 which extend longitudinally of the range at its front and rear, and of angle irons il and hwhich extend in transverse direc-l tion at the ends of the range. intermediate angle irons t and l arranged in parallel separated relationship extend from the end base angle iron 5 to a supplemental transversely extending angle iron S whichis positioned approximately midway of the length of the range. .Suitable legs t are attached to the angle iron frame comprising the base of the range and support the base the desired distance above the floor. The outer angle irons 2, 3, il and t preferably, although not necessarily, denne a range having a base of rectangular coniiguration. l

An angle iron i@ extends longitudinally of the front of the range and interconnects the front legs at their upper ends while a similar angle iron i i extends longitudinally of the rear of the range and interconnects the rear legs at their upper ends. Angle irons i2 and i3 extend transversely at the end of the range and interconnect the front and rear legs. p

The rectangular frame-work made up of the angle irons thus far described is closed in by suitable end plates i5 and i6; a rear wall or plate il and at the front by a pair of doors I8 and I9 (see Fig. 3 of the drawings). f

A division wall or plate divides the rectangular range housing thus far described into a pair of compartments A and B. The compartment Af 45 is behindthe aforementioned door I8 and will vserve as either a Warming closet or a utensil cabinet or storage compartment, while within the compartment B is positioned the pot burner and burner drum the construction of which will be 50 given in more detail hereinafter.

The upper ends of the compartments A and B are closed by a pair of plates 2| and 22 disposed in separated parallel relationship so as to carry between them a suitable insulation 23. The plates 55 2l and 22 can be properly referred to as a horizontal baille and they extend throughout the entire width and depth of the range being broken only to provide an opening 24 Which is of the same size and configuration as the upper end of the burner drum 25.

A draft plate 26 is suitably supported upon the channel irons 6 and 1 and is provided with an opening 21 for the admission of air into the lower end 28 of the burner drum at a point beneath'the burner pot 29. A baille 30 surrounds the burner drum at its upper end and extends from the baille plates 22 and 23 to a point adjacent the upper end of the burner drum 29. 'I'his baille is arranged in separated parallel relation to the burner drum and the intermediate -space is filled with suitable insulating material 3 I.

At the rear of the range a fuel tank 32 is provided and from this tank fuel in the ordinary and usual manner is delivered to the bottom of the burner pot through a suitable pipe or conduit 33.

Access to the burner drum is obtainable through the door 34 preferably provided with a Window 35,

which door may be conveniently reached upon and with one another so as to prevent air leakage into the cooking top box and main flue to avoid cooling of the gases in the main flue. This type of connection between the parts is equally desirable to prevent flue gases passing upwardly through the cooking top portion of the range and obviates the necessity of the use of cement sealedfor packed joints.

lThe cooking top box C is closed at its front, side and rear by suitable insulated walls 39, 48 and 4I. To provide a stove of pleasing appearance a decorative panel 42 is provided at the front of the cooking top box so that the face of this panel and the faces of the doors I8 and I9 will be flush. Y

The range oven is designated as an entirety by E. In detail the oven comprises an inner unvented shell which for the purpose of convenience in manufacture is made up of two parts 43 and 44. This shell is supported so that a substantial portionA of the lower end of the oven is below the cooking top plates and is in fact dis.

posed in the main cooking top box so as to provide the. main outlet ue D4., between the oven bottom and the baille plate 22. There is an outer shell which is disposed in separated parallel relationship to the inner shell so as to provide a space at both sides and across the top ofthe inner oven shell. This outer shell is made up of an insulated end wall 45 remoteto the cooking top, an oven top plate 46 and a vertically disposed side plate 41 adjacent the cooking top. A conventional splash back 48 is provided at the rear of the cooking top.

The space between the inner oven s hell and the outer shell constitutes a flue passageway through which the hot products of combustion from the burner are 4conducted for the purpose of heating the oven. The particular construction and design of this flue passageway constitutes a very important part of the present invention.

It will be understood that the lower corner portion of the oven adjacent the cooking top will be subjected to the hotest combustion gases and therefore to equalize the heat within the oven and to prevent overheating of the oven in this particular locality a baille plate 49 is provided which in reality constitutes a continuation of the lower end of the outer shell wall 41. This baille extends around the lower left corner of the inner oven shell and under half of the oven bottom. As clearly appears in Fig. 1 of the drawings this baille is arranged in separated relationship to the inner oven shell and thev space between it and the inner shell provides a dead air space 50 vwhich extends under half. of the oven bottom and up the left side wall of the oven to the transverse partition 5I which is positioned approximately midway the height ofthe left side of the oven.

It'is to be noted that the flueway around the oven is stream line. The baille plate 49 is rounded as at 52 and all of the corners 53, 54 and 55 of the inner oven shell are rounded. The inner face of the outer shell wall 45 at its lower end is rounded as indicated at 56.

From the description thus far given it will be seen that the main flue D is in communication with the cooking top box C and extends below the oven bottom. The remainder of the flueway about the oven comprises the vertical passageway 51 at the right end or side of the oven and the space above the oven top which is divided into two passageways 58 and 59 by a vertically disposed bale 60 which extends from the rear edge of the top of the oven to a point closely adjacent the front edge of the oven top. This top oven baille 60 is of material merit in that it will cause the flue gases to pass over the complete oven top from rear to front and then from front to rear in their travel to the main outlet ue 6 I Attention is also directed to the fact that this baille is streamline in that it is curved to insure a smooth flow of thegases over the oven top and its design is such that the baille in itself will not constitute an obstruction to the free flow of the ue gases. This arrangement is such that the greatest amount of residual heat in the out flowing gases is applied to the oven top and insures that these hot gases pass over` the front end of the oven above the door opening 62 before they pass out of the main iiue outlet 6I.

At the left side of the oven adjacent the cooking top and above the transversely disposed division Wall or plate 5I a vertical disposed liner plate 63 is disposed in the ue space 54. This plate 63 is arranged in separated parallel relationship to the outer shell wall "and the space between them is illled with a suitable insulating material 65 so that the upper left corner of the oven is fully insulated-L It has alreadybeen pointed out that the outer top 46 of the oven is in the form of a plate. This plate can be used as a cooking top plate inthat the hot flue gases passing over the top of the inner oven shell ore transmitted to this plate. The use of this plate however as a cooking plate is optional. If a cooking plate is not desired the double wall insulated construction illustrated at the sides of the oven would be carried over the oven top.

At the rear of the range an L-shaped main flue outlet box F (see Fig. 4 of the drawings) is provided. The-main oven outlet flue l'communicates with this flue box at a point just below the outlet 66 of the box. The horizontal leg portion of the box extends over the rear of the cooking top iue box and communication between the cooking top ue box and the main outlet flue box F is controlled by the manually operable swinging damper 6l. An elongated operating rod 61B provided with a handle 69 positioned beyond the left end of the cooking top of the range provides a convenient means for opening and closing the damper.

The damper controlled outlet to the cooking top flue box is provided for the reason that frequently it will be desired to use only the cooking top portion of the range for cooking purposes and when this is so there would be no reason for carrying the ue gases completely around and unnecessarily heating the oven. Additionally it has been found that when starting or lighting a pot type burner it is desirable to obtain the shortest flue travelpossible. The exact location of the iiue outlet from the cooking box into the main outlet box is notconsidered important. The outlet opening should be large enough to emciently remove the products of combustion yet not be suciently large to cause a waste of heat by pulling the hot ilue gases from under the cooking top too rapidly. t

One of the important novel features of construction is that of providing a continuously increasing combustion volume from the burner pot to the main outlet flue and by reference to the drawings it will be seen that the burner drum has a greater volume than that of the burner pot and that the burner `box has a greater volume than that of the burner drum. I have found that the best results can be obtained where the burner drum has a volume of three and one-half times that of the burner pot and the cooking top box has a volume two and one-half times that of the burner drum. These proportions can of course be varied within reason and good results obtained but the exact figures given are those which I have found to give the best possible results.

Another important feature of the invention is that of a continuously rising path of travel of the products of combustion. it is to be noted that the burner pot where the products of combustion are generated is at the lowest point and from the pot the hot products of combustion pass upwardly through the burner drum into the cooking top box and move horizontally therethrough into the horizontally disposed main ilue D from which they move upwardly along the right side or end of the oven and then horizontally again across the top of the oven and through the flue outlet 6i vertically from the iiue box F.

The uing arrangement is also of importance as to dimension. Particular attention is directed to the fact that the baile i9 reduces the cross sectional area of the main oven iiue D at l its end where it communicates with the cooking top box. Beyond this bailiethe cross sectional area of the main outlet flue D increases and then the cross sectional area of the ue 57 at the right end of the oven is decreased in respect to the larger main flue D. These flue proportions are of importance in that the decreased cross sectional area of the main ue at its admission end adjacent the cooking box slows the passage of the hot gases from the cooking box and insures l a more complete combustion in the cooking top x volume of hot vgases directly under the oven which will insure proper and even heating of the oven. The rounded corners of the oven and of the flueway insures an even, smooth and rapid iiow of the combustion gases, and an even temperature distribution in the oven with the result that an even baking can be obtained therein.

In the vented type of oven a shrinkage of food is occasioned due to the removal of moisture occasioned by the hotgas streams which pass out of this type of oven. This so-called food shrinkage is materially reduced in my range by the provision of an unvented oven.

The decreased cross sectional area of the oven ue at the sides and top of the oven speeds up the flow of the hot gases in those particular ues and will prevent the overheating of the side and top ofthe oven and provides the necessary draft for the operation of the pot burner.

It will be of course obvious that the range is a departure from the conventional elevated oven type of range in that the oven bottom is in a horizontal plane considerably below the horizontal plane of the cooking top with the result that the oven extends down into the cooking box and plays a part in the particular flue arrange'- ment and ue areas heretofore described.

The bale t9; dead air space 50; partition 5l and the iiueway tt. at the left side of the oven are all important features of the present improved range. The dead air space 50 forms an insulating medium and will protect the lower left corner of the oven from direct impingement oi the hot gases entering the main flue. The spacing of the baffle lg has been carefully determined so that 'a proper rate of radiant heat transmission to the left lower corner of the oven is provided and this portion of the oven is guarded against overheating.

The partition i closes one end of the dead air space dit and at the same time closes the lower end of the flueway ts. This partition 5i is so positioned that the left oven side is heated evenly by radiant heat and also its positioning is such as to con'trol the draft or circulation within the portion Stof the oven ueso as to insure proper heat to the upper left corner of the oven. Some of the hot ue gases will of course enter the ue space @il the outer wall of which is insulated for the purpose of holding the heat within this portion of the ilue. Additionally the partition 5l is positioned in the particular place illustrated in the drawings so as to prevent formation of an air pocket. It has been found if this partition is lowered to any considerable degree that an air pocket will form in the iiue 64 and that this will tend to check the circulation of the gases in the flue above 'the oven.

Another feature to which attention is directed is the manner of insulating the range so as to assure the greatest possible eiciency and to prevent .overheating of the burner compartment and the adjacent storage compartment. This is of course accomplished by the insulation of the burner drum and the insulation of the bailles 22, 23, which form the bottom of the cooking box and main outlet iiue. The highest temperatures occur as the gases enter the cooking compartment and afford a most efcient heating of the cooking top plates 31 and 38. I have discovered that satisfactory and rapid heating of the cooking top plates depends upon radiant heat of combustion and not solely upon iiame wiping orxccntact. As the highest combustion temperatures occur substantially near the top and center of the burner drum I have by elevating the cooking top above the top line of the main outlet flue obtained a more even heat distribution to the cooking top for the reason that the general path of the hot gases and occasional dame is toward and along the main ue and iiame impingement on the cookiing top sections by placing them as they are is minimized.

From the foregoing it will be seen that I have provided a complete, unit design, co-related cooking and baking device designed for useI With a liquid hydro-carbon type of burner andthe invention is limited only within the scope of the hereinafter appended claims.

I claim: v

1. An improved pot typeof oil burning range comprising a range frame. a cooking top box having its upper end closed, a pot type of oil burner located substantially at the bottom of said frame, an upwardly elongated burner drum extending from said burner to said cooking top box to provide a long vertical space suilicient to insure proper mixing of and proper combustion of the gas lfrom said burner before .it reaches said cooking top box, the burner drum having itslower end surrounding saidburner and the lower end of the extension having an air inlet opening to insure suilicient air for the burner and the burner drum, an oven located at one side of said .cooking top box, a iiue communicating with said box and the ue extending beneath said oven around its side and top and having its end provided with an outlet. i

2. An improved pot type of oil burning range, comprising a range frame, a cooking top box, a pot type of oil burner located substantially at the bottom of said frame, an. upwardly elongated.

burner drum extending from said burner to said cooking top box to provide a long vertical space suillcient to insure perfect mixing of and pefect combustion of the gas from the said burner before it reaches said cooking top box,.the burner drum extending upward substantially twice the vertical length of said pot type burner, an oven located at one vvside of said cooking top box, a flue communicating with said box the flue extending beneath said oven and around its side and top and end of said housing, a pot type of burner in said v combustion of the gas and air from said burner before it. reachesl said cooking top box the oven extending into and forming asdepressed wall partially enclosing said cooking top box and a horizontal wall beneath said oven and Pseparated therefrom to form a flue extending beneath the oven and around itl to an upper outlet, whereby increased heat for the oven vis provided by the extension of said oven into the cooking top box.

pot type of oil burner located substantially at the bottom and at one sideof said frame, an

Y upwardly elongated drum extending from said Y side of the said cooking top box, a iiue communicating with the cooking top box and passing between the lower end of the oven and said horizontal wall and around the outer side and top of the said oven and having substantially at its extremity an outlet for the products of combustion.

`5. An improved pot type,v of oil burning range, comprising a range frame, a cooking top box, a pot type of oil burner located substantially at the bottom of said frame, an upwardly elongated burner drum extending from said burner to said cooking top box to provide a long vertical'space suiicient to insure proper mixing 4of and proper combustion of the gas and air from the said burner before it reached said cooking top-box, an oven located at one side of said cooking top box, a flue communicating with said box and the flue extending beneath the said oven and around its side and top and having its end provided with an outlet, said inner side of the oven provided with a dead air space extending partly up said inner wall ofthe oven and a flue from that point on andV communicating with the exit of the Virst mentioned flue.

6. An improved pot type of oil burningfrange y comprisinga housing, a cooking top box having a closed top, a burner compartment extending downward from said cooking top box to the lower burner compartment located substantially in the lower portion of said compartment and separated from the sides thereof, \and an upwardly extending burner drum having closed connection with said burner pot and reaching upward from said burner pot and having an open upper end communicating with said cooking top box and separate from the side-Walls of said compartment, whereby the gases and air from said burner pot are properly mixed and proper combustion is /obtainedfwhen they reach said cooking top box.

AMBROSE R. PIERCE.

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